Sour Treat

A mouth-watering Maharashtrian amla pickle recipe that'll make you like amla like never before
By Chef Rahul Dhaval

Amla, also known as gooseberry, has been used in Asian cuisines for thousands of years. In India, it’s heralded as a superfood. This fruit tastes wonderful when paired with salads or seafood. Amla can be made into pickles, chutneys, sweet relishes, juices and candies. If you’re creating a list of new dishes to try, dive into some delectable amla recipes, like this one here-

Maharashtrian Amla Pickle:

Ingredients required:

• 1 kg amla

• 200 gms yellow mustard, ground

• 4 tbsp red chili powder

• Salt

• 150 ml water

• 250 ml groundnut oil

• 2 tsp black mustard seeds

• 1 tsp asafoetida powder

• 1½ tsp turmeric powder

Method to follow:

• Wash amla thoroughly.

• In a pressure cooker, add water and amla and steam for 10 minutes.

• Drain and cool the amla.

• Now, remove the seeds and discard them. Cut the amla into quarter wedges and then pat dry with a kitchen towel.

• Place in a dry bowl.

• Add the ground yellow mustard, red chili and salt. Mix well and keep aside.

• Heat oil in a tempering vessel and add the mustard seeds and asafoetida powder.

• Remove from the flame and then add the turmeric powder.

• Pour the mixture on the amla mixture and combine well. Let the mixture cool to room temperature.

• Transfer into jars, seal and refrigerate after 30 minutes.

• Let it mature for 3–4 days and then relish it with the comfort food of your choice.



Recipe by Chef Rahul Dhaval, Executive Chef, The Westin Mumbai Garden City